Carrot Onion Soup with Thyme

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Shelley and Michael had us over for lunch and served us the most delicious, thick carrot leek soup, sourdough bread (City Bread from Cheeseboard) and salad (a mix of leaves, garbanzos, red peppers,  avocado, and more, with a thick balsamic oil dressing). Shelley said the soup recipe was from Fields of Greens.  I found the recipe on the web! Here's a somewhat-adapted, easier version.

Ingredients

2 medium onions or 1 large leek (2 C), chopped
1.5 lb potatoes (2-3 cups), chopped
1.5 lb carrots (2-3 cups), chopped
1 medium sweet potato/yam (2+ C), chopped
3 cloves garlic (no need to chop)

2 T oil
1 tsp red pepper flakes
1 tsp dried thyme
Salt and pepper
6 C vegetable stock (water + Better than Bouillon)
1 T chopped fresh thyme for topping (optional)

Instructions

Heat the oil in a soup pot. Add onions with red pepper flakes and a little salt. Saute 5 minutes. Add carrots, potato, and sweet potato, and saute another 5 minutes. Add garlic, thyme, and pepper, ad saute another 5 minutes.

Add stock bring the soup to a gentle boil. Reduce heat and simmer, covered, for about 30 minutes, until the carrots are very tender. Let cool and puree.

Garnish each serving with a sprinkle of fresh thyme.

Make 9 to 10 cups.




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